Eiyoro

The third stomach of a cow. Characterized by its pleated appearance. It has a unique crunchy texture and a refreshing taste. Often eaten with vinegar-based miso.

Tender boiled beef tongue. Melts in your mouth with the original umami of the tongue.

A medley of blanched vegetables such as bean sprouts and spinach, seasoned with sesame oil and salt. Perfect as a palate cleanser between grilled meats.

Namul made with bean sprouts. Its crisp texture and sesame oil flavor stimulate the appetite.

Fermented Korean staple made by pickling napa cabbage with chili peppers, garlic, etc. A classic dish with a good balance of spiciness and sourness.

Cucumber kimchi. Mildly spicy, you can enjoy the refreshing crispness of the cucumber.

Diced radish kimchi. Characterized by its crunchy texture, with sweetness and spiciness spreading as you chew.

Assortment of napa cabbage kimchi, kakuteki, and oi kimchi. Enjoy various kimchis at once.

Simple salad made with fresh leafy greens. Enjoy with a refreshing dressing.

Fresh vegetables (lettuce) for wrapping grilled meat. It balances the richness of the meat and provides a refreshing taste.

Salted fermented guts of cod (stomach and intestines). Seasoned with chili peppers, its crunchy texture and rich umami pair well with alcoholic beverages.

Thin seaweed seasoned with sesame oil and salt. Characterized by its crispy texture and savory flavor.

Garlic baked in oil. Enjoy the fluffy texture and savory aroma.

Cloudy white soup made by simmering beef bones and beef for a long time. It has a rich yet gentle flavor.

A spicy soup made by simmering beef and vegetables. A stamina-boosting dish with a blend of umami and spiciness.

Korean-style porridge with rice added to soup. The umami of vegetables and meat soaks into the rice.

Mixed rice topped with namul, meat, egg, etc. Mix well and adjust seasoning with gochujang.

Uses carefully selected Uonuma Koshihikari rice. Fluffy cooked rice that pairs well with yakiniku.

Chazuke (rice soup) topped with Kishu plums. The sourness of the plum makes it refreshing and ideal as a finishing dish.

Chazuke (rice soup) generously topped with seaweed. A simple and gentle flavor with a spreading aroma of the sea.

Rich, cloudy soup made by simmering beef tail for a long time. Packed with collagen and has a deeply nourishing flavor.

A spicy soup based on beef tail soup. Its rich spiciness is addictive.

A fluffy egg soup based on beef tail soup. A gentle and mellow flavor.

Beef tail soup with plenty of wakame seaweed. The aroma of the sea blends with the umami of the tail.